The zesty taste of this Thermomix Lemon Quark Cake is so refreshing! Based on a Quark Torte, it's perfect for elevenses or an afternoon treat with a cuppa.
I had just been making the softest Japanese Cotton Cheesecake with the Thermomix when a similar-looking recipe popped up on my Instagram feed (El Rincón de Bea's Quark Torte), this time using an ingredient I had never used (quark cheese) but it wasn't made in the Thermomix. I had to try it, right? And I had to try to convert it to the Thermomix.
In fact, I once made both the Cotton Cheesecake and the Quark Cake in one day and gave them out to try to friends, the winner was the Quark Cake and the reason I was given: the extra lemony taste. Ah the days when I was unwell but much, much better than I am today. Whatever happened to those days? Go on, reminisce with me.
Even better, when made in the Thermomix, it's easy peasy.
Based on my dessert recipes like the Spanish Bica or Bollos Suizos and Medias Noches (aka Maria's Thingies) or anyone would think that I am a good baker but, trust me, I am more of a household baker, I am more about the taste than perfection but the Thermomix makes it easy.
Don't forget I run the Thermo Cooking UK with Feisty Tapas group over on Facebook and, if you're in the UK with your Thermie, you are most welcome to join us.
📖 Recipe
Thermomix Lemon Quark Cake
Equipment
- 1 Thermomix
Ingredients
- 3 large eggs
- ¼ teaspoon cream of tartar
- 1 pinch of salt
- 500 g Quark cheese Waitrose or Ocado stock it, although my little Waitrose didn't have it in store
- 125 g unsalted butter
- 150 g caster sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 75 g corn flour or Maizena from Ocado
- 1 teaspoon baking powder
Instructions
- Line a 20 cm cake pan with parchment paper.
- Preheat oven to 180ºC.
- Separate the egg whites from the yolks (make sure the bowl is clean and dry), fit the butterfly and beat the egg whites: 3.5 minutes, speed 4, measuring cup off (the TM7 doesn't have a measuring cup, it has a lid cap). Add the ¼ teaspoon cream of tartar and the pinch of salt gradually, until it's stiff. Reserve in a big bowl.
- Fit the butterfly whisk again and add to the Thermomix bowl 500 g quark cheese, the 125 g butter, the 150 g sugar, the half teaspoon vanilla extract, the 2 tablespoons of lemon juice and the lemon zest: 5 minutes, speed 3 (2 if it moves too much), measuring cup off (in the TM7 this is the lid cap). Add the egg yolks one by one once it's started going, when there are about 3.5 minutes remaining on the timer, or plonk them in with the other ingredients.
- Remove butterfly whisk and add 75 gr corn flour (Maizena) and 1 teaspoon of baking powder: 2 minutes, speed 3.
- Add the quark mix to the bowl where the whisked egg whites have been reserved and fold the egg whites in.
- Pour the mix into your chosen oven tray, mine in a Pyrex dish, square (approx 20 x 20 cm). Place in the oven: 45-55 minutes, 180ºC. Take out when a skewer pricked in the middle comes out clean. Let it stand in the Pyrex, it will shrink a bit and then it will pop out easily, leave it to cool on a cooling rack.
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